Sustainable optimization of downstream parameters to improve industrial yeast quality

Optimizing industrial methodologies for the production of baker’s yeast (Saccharomyces cerevisiae) is imperative for augmenting operational efficiency and product quality, especially during downstream processing phases. This investigation assessed the impact of varying salt concentrations (NaCl) within the mixing tank, the revolutions per minute (RPM) of the rotary vacuum filter drum (RVFD), and the cream flow rate on Dry Substance (DS), Electrical Conductivity (EC), and carbon dioxide (CO₂) output of instant dry yeast through a series of 24 experimental trials. Univariable analysis revealed no statistically significant relationship between Flow and DS (β = 1.38, p = 0.283); however, RPM (β = 0.30, p < 0.001) and Salt (β = 0.17, p = 0.007) were found to have significant effects on DS. Multivariable analysis corroborated that RPM (stz β = 0.670) and Salt (stz β = 0.596) were the principal determinants of DS, whereas Flow (stz β = 0.432) and Salt (stz β = 0.612) were influential factors concerning EC. The optimal operational parameters (3.5 m³/h flow, 47 µS/cm salt concentration, 10 RPM) resulted in a DS of 38.40%, an EC of 450 µS/cm, and a CO₂ output of 1350 mL, facilitating a reduction in salt consumption by approximately 12%. This reduction equates to around 24 tons less salt per annum for a facility with a production capacity of 25,000 tons, thereby promoting sustainability while maintaining yeast viability for baking purposes. In contrast to research primarily focused on fermentation, this downstream-oriented approach presents a scalable industrial strategy.